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1
Position the rack in the lower third of the oven; preheat oven to 3 50; butter a 9-inch square pan; set aside.
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2
In a bowl, whisk the flour, baking powder, and salt until combined; set aside.
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3
In a big bowl, cream the butter and brown sugar with an electric mixer on medium speed; continue beating until smooth and thick, about 6 minutes.
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4
Beat in the maple syrup until uniform; beat in the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second.
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5
Scrape down the sides of the bowl as necessary.
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6
After beating in the second egg for 1 minute, beat in the vanilla.
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7
With a wooden spoon or rubber spatula, stir in first the chocolate chips, then the flour mixture, just until incorporated (do not beat, although the batter will be quite sticky).
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8
Spoon batter into prepared pan, spreading it gently to the corners.
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9
Bake for 35 minutes, or until the top is light and brown and a pick comes out with a few moist crumbs attached.
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10
Place pan on a wire rack to cool for at least 30 minutes.
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11
Cut blondies into 16 squares while still in the pan.
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12
Carefully remove them with an offset spatula.
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13
Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature.
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14
**May add one or more of the following spices to the flour mixture: 1 1/2 teaspoon ground cinnamon, 1/2 t. grated nutmeg, 1/2 t. ground cloves.
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15
**May double the amount of semisweet chocolate chips or substitute butterscotch chips, peanut butter chips, or white chocolate chips for the semisweet chocolate chips.
